Food and Travel Magazine | Burrata, spring vegetables, walnuts and…

Name: Food and Travel Magazine | Burrata, spring vegetables, walnuts and…
Ingredients: 1 baby cucumber; 2 purple radishes; splash olive oil; 1 burrata; crostini or bread, to serve; 350g white vinegar; 150g champagne vinegar; 100g sugar; 30g salt; 1 onion, sliced; 1 bay leaf; 1tbsp caraway seeds, lightly toasted; 1tbsp coriander seeds, lightly toasted; 1tbsp black peppercorns; 2 garlic cloves; 750g spring vegetables, such as beetroot, purple-sprouting broccoli, white asparagus, young globe artichokes, broad beans; 250g fermented green chillies (see Cooks note); 50g coriander leaves and stems; 30g flat-leaf parsley leaves; 25g sherry vinegar; 1/4tsp ground black pepper; 1tbsp cumin seeds, lightly toasted; 50g walnuts; 100g olive oil

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Burrata, spring vegetables, walnuts and green chilli

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Ingredients

1 baby cucumber
2 purple radishes
splash olive oil
1 burrata
crostini or bread, to serve
350g white vinegar
150g champagne vinegar
100g sugar
30g salt
1 onion, sliced
1 bay leaf
1tbsp caraway seeds, lightly toasted
1tbsp coriander seeds, lightly toasted
1tbsp black peppercorns
2 garlic cloves
750g spring vegetables, such as beetroot, purple-sprouting broccoli, white asparagus, young globe artichokes, broad beans
250g fermented green chillies (see Cooks note)
50g coriander leaves and stems
30g flat-leaf parsley leaves
25g sherry vinegar
1/4tsp ground black pepper
1tbsp cumin seeds, lightly toasted
50g walnuts
100g olive oil